because it ain’t likely to fly away, and ya gotta get rid of the body somehow…
I gotta get outta this place, if it’s the last thing I ever dooooo…
Use of leftovers is encouraged. For instance if you used those fun innards to make stock for gravy, yes to both. Left over green bean casserole? absolutely. I would say here that stuffing/dressing adds great texture, but what leftover dressing/stuffing? I am hesitant to add the candied yams for obvious reasons. Burnt marshmallow is never listed as an ingredient in anything.
Once you have determined the suitability of the leftovers, get it to the pot.
Place remains of one dead (quieter this way) turkey, cause of death known (baking/roasting) into large soup pot filled half way with water, to which you add:
half head of celery (including the wilty leafy parts) chopped
1 onion, peeled of course, and chopped (keep your fingers out of your eyes)
Some carrots, if you like them.
Seasoning – easy with Poultry Seasoning already in a single can. If you don’t have that can, make it up as you go along using (typically) parsley, sage, rosemary and thyme, (Do you hear what I hear?) and marjoram, maybe cumin if you like it. I even saw nutmeg listed on one googly site…not going to be happening in my soup pot. Nutmeg is for appley dessert stuff – pie etc.
Remember, the meat is already cooked (in Gramma’s case over cooked) so all that is necessary is to attain your preferred level of crunch with the celery and onion.
Then, salt and pepper to taste
What else I add varies depending on what is in the cupboard/fridge, and taste expectations. History has seen my soup be involved with rice, various forms of pasta, have even been known to throw in a can or two of diced tomatoes. But often as not, I simply enjoy it hot with a nice chunk of bread.
Don’t forget to give thanks. Tom/Tometta gave up a lot for you!
Never at a loss for words... 